SDU Education Information System
   Home   |  Login Türkçe  | English   
 
   
 
 


 
Course Information
Course Unit Title : Quality & Security systems in Seafood
Course Unit Code : 01SAI5155
Type of Course Unit : Optional
Level of Course Unit : Second Cycle
Year of Study : Preb
Semester : 255.Semester
Number of ECTS Credits Allocated : 6,00
Name of Lecturer(s) : ---
Course Assistants :
Learning Outcomes of The Course Unit : 1) To learn Quality control and analysis of parameters
2)To learn of HACCP plans
3) Application of HACCP plans on fish processing plants
4) Recognition and applicability of quality program ISO 22000
5) To learn Hygiene and sanitation in fish processing plants
6) To learn about the quality of terms & Organizations
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : Fisheries Processing Plant and safety system of quality control in the purpose, Quality-related organizations in the world and in our country and tasks, Quality-related terms and descriptions, In seafood Chemical, Physical, Sensory and Microbiological Quality Control Methods, In seafood hygiene and sanitation, HACCP and application phases, HACCP plan, HACCP and Food Hygiene Regulations Related to National, regulations, ISO 22000 and HACCP plan differ from information.
Languages of Instruction : Turkish-English
Course Goals : To learn quality control system in fish processing
Learning of ISO 22000 Quality standards
Preparation of HACCP plan
Course Aims : To teach of HACCP contents, how to preparation of HACCP plans and ISO 22000 & how to do chemical, pysical, sensory and microbiological quality control on fish processing plants.
WorkPlacement   Not Available
Recommended or Required Reading
Textbook : Bilgin,Ş., Quality control in Seafood. Egirdir Fisheries Faculty Fishing and Processing Techn.Dep. Textbook 2006, 61p.
Additional Resources : 1. Connell, JJ.,1995. Control of Fish Quality. Fishing News Books, A division of Blackwell Science LTD. London ISBN: 0-85238-226-X, 245p.
2. Huss,H.H., 1998. Quality and QualityChanges in Fresh Fish. ISBN: 92-5-103507-5. FAO. 195p.
3. Huss,H., 1996. Assurance of Seafood Quality. ISBN:92-5-103446-x. FAO. 169p.
4.Varlık, C., Özden,Ö., Erkan, N.,Alakavuk, D.Ü., 2007. Su Ürünlerinde Kalite kontrolü İst. Üniv. Yay. No:4662, Su Ürünleri Fak. Yay.No: 8.
5. Altuğ,T., Ova,G., Demirağ,K.,Kurtcan,Ü.,2000. Gıda Kalite Kontrolü. ISBN: 975-483-242-0. Ege Üniv. Basımevi. 157s
Material Sharing
Documents : Textbook
Power point prosentation
Assignments : Contents of ISO 22000 quality programme
Exams : 1 midterms
1 final exam
Additional Material :
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 4 56  
Time Of Studying Out Of Class :
14 4 56  
Homeworks :
1 14 14  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 14 14  
Finals :
1 25 25  
Workload Hour (30) :
30  
Total Work Charge / Hour :
165  
Course's ECTS Credit :
6      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 70
Quiz :
0 0
Homework :
1 30
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
100
The ratio of the term to success :
50
The ratio of final to success :
50
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Fisheries Processing Plant and safety system of quality control in the purpose,
  Study Materials: Bilgin,Ş., Quality control in Seafood. Egirdir Fisheries Faculty Fishing and Processing Techn.Dep. Textbook 2006, 61p
2 Quality-related organizations in the world and in our country and tasks,
  Study Materials: Bilgin,Ş., Quality control in Seafood. Egirdir Fisheries Faculty Fishing and Processing Techn.Dep. Textbook 2006, 61p
3 Seafood processing sector in our country and the state of the international quality certificate organizations
  Study Materials: Bilgin,Ş., Quality control in Seafood. Egirdir Fisheries Faculty Fishing and Processing Techn.Dep. Textbook 2006, 61p
4 In seafood Chemical Quality Control Methods
  Study Materials: Bilgin,Ş., Quality control in Seafood. Egirdir Fisheries Faculty Fishing and Processing Techn.Dep. Textbook 2006, 61p
5 In seafood physical Quality Control Methods
  Study Materials: Bilgin,Ş., Quality control in Seafood. Egirdir Fisheries Faculty Fishing and Processing Techn.Dep. Textbook 2006, 61p
6 In seafood sensory Quality Control Methods
  Study Materials: Bilgin,Ş., Quality control in Seafood. Egirdir Fisheries Faculty Fishing and Processing Techn.Dep. Textbook 2006, 61p
7 application
  Study Materials: Bilgin,Ş., Quality control in Seafood. Egirdir Fisheries Faculty Fishing and Processing Techn.Dep. Textbook 2006, 61p
8 In seafood microbiolgic Quality Control Methods
  Study Materials: Bilgin,Ş., Quality control in Seafood. Egirdir Fisheries Faculty Fishing and Processing Techn.Dep. Textbook 2006, 61p
9 Importance of hygiene and sanitation in seafood
  Study Materials: Bilgin,Ş., Quality control in Seafood. Egirdir Fisheries Faculty Fishing and Processing Techn.Dep. Textbook 2006, 61p
10 What is HACCP?
  Study Materials: Bilgin,Ş., Quality control in Seafood. Egirdir Fisheries Faculty Fishing and Processing Techn.Dep. Textbook 2006, 61p
11 HACCP System application Stages
  Study Materials: Bilgin,Ş., Quality control in Seafood. Egirdir Fisheries Faculty Fishing and Processing Techn.Dep. Textbook 2006, 61p
12 Example of a HACCP plan
  Study Materials: Bilgin,Ş., Quality control in Seafood. Egirdir Fisheries Faculty Fishing and Processing Techn.Dep. Textbook 2006, 61p
13 ISO22000 programme
  Study Materials: Bilgin,Ş., Quality control in Seafood. Egirdir Fisheries Faculty Fishing and Processing Techn.Dep. Textbook 2006, 61p
14 ISO 22000 HACCP and Food Hygiene Regulations Related to National, regulations
  Study Materials: Bilgin,Ş., Quality control in Seafood. Egirdir Fisheries Faculty Fishing and Processing Techn.Dep. Textbook 2006, 61p